PREP TIME:
15 minutes
SERVES:
2-4
TOTAL COOKING TIME:
30 minutes
INGREDIENTS
- 2 boneless chicken breasts cutlets (1 1/4 - 1 1/2 lb)
- 2 large sweet onions, sliced
- 3 bell peppers (red, yellow, green), cleaned and sliced
- 1/2 tsp paprika
- 1/2 tbsp chili powder
- 1/4 tsp basil infused sea salt
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- Pancake ingredients: flour torlillas, sliced iceberg lettuce, shredded cheddar cheese, salsa, guacamole, sour cream chopped tomatoes, chopped onions, fresh cilantro
DIRECTIONS
- 1.Cut chicken breasts in halves horizontally so that the center thickness is around 1/2" - 3/4" thick.
- 2.Marinate chicken by mixing all the marinade ingredient specified together in a large mixing bowl. Add chicken, mix well and marinade for 2-4 hours or overnight in refrigerator.
- 3.When ready to cook, heat up 2 tbsp butter in large cast iron skillet on high heat. Once butter is melted, lay chicken breasts in skillet. Cook undisturbed for 2-3 minutes until a good sear. Turn pieces over and cook for another 2-3 minutes until well seared on second side. Remove chicken to a cutting board, cover with aluminum foil.
- 4.Add 1 tbsp of olive oil to frying pan on high heat. Once oil is hot, add onions and peppers to pan. Add paprika, ground cumin, chili powder. Mix well. Spread onions and peppers in an even layer in pan. Cook undisturbed for 2-3 minutes.
- 5.Prepare fajitas pancakes with warm flour tortillas packed with sliced chicken, peppers and onions, sliced iceberg lettuce, shredded cheddar cheese, salsa, guacamole, sour cream, chopped tomatoes, chopped onions, fresh cilantro.
Fajitas Marinade
INGREDIENTS
- 2 tbsp lemon juice
- 1/4 cup fresh cilantro, coarsely chopped
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp oregano
- 2 tbsp extra virgin olive oil
- 1 tsp chicken boullion powder
- 2 tsp onion powder
DIRECTIONS
- 1.Marinade ingredients for chicken fajitas.